Saturday, May 9, 2009

Rosemary Pork Tenderloin

I will admit right up front that I just saw this recipe from a newbie Food Network starlit, Claire Robinson. I'm lovin' her cooking style. Five ingredients to make wholesome, honest-to-goodness meals. I just had to try this pork recipe. Ding...ding...ding...a winner. Moist, flavorful, looks fancy but so easy! Just don't forget you'll need kitchen twine to make this beauty.


Rosemary Pork Tenderloin


1/3 cup Dijon mustard
1 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon


In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap or put in plastic bags. Marinate in the refrigerator for 1 hour or up to overnight.

Preheat oven to 400 degrees F. Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.

Place the roasting pan in the oven and bake for 30 to 35 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve.

Note: Using an electric knife will give you cleaner slices through bacon and pork. Doesn't everybody deserve a little bacon?

P.S. For those of you that counted the ingredient list - salt/pepper don't count because everyone would have that on hand. I hope!

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